ABOUT THE RECIPE:
Miso provides texture and taste to this hummus without adding any oil, keeping Miso-Parsley Hummus a light and low-fat option for a satisfying snack.
Makes 4 Servings
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 tablespoons water, plus more as needed
2 tablespoons freshly squeezed lemon juice (see note)
1 tablespoon chopped fresh parsley
1 tablespoon mellow white miso (I like Miso Master)
¼ teaspoon cayenne pepper
¼ teaspoon sea salt
Put all of the ingredients in a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.
Chef’s Note: For an extra “lemony” taste, use 3 tablespoons lemon juice.